Baking Powder Biscuits

A new goal to entice me into blogging more! Cooking/Baking everything from the recipe book that we’ve inherited from Erik’s father. The book is called Balanced Recipes: Prepared under the personal direction of Mary Ellis Ames Head of the Staff of Pillsbury’s Cooking Service. Copyright 1933. A little tidbit of information, Mary Ellis Ames is Pillsbury’s rival of Betty Crocker. The cookbook is a promotion where you mail in $1.25 and you get a copy of a recipe to add on the binder. The Binder have 200+ recipes included.

The Cookbook is made up of eleven Chapters/Categories, 14 Recipes – with several extra added variations to the main recipe.

So, I guess I will get started with Bread. Also note that the original recipe is meant for six or more servings. Not ideal for cooking for two. I will be cutting the recipe into one-half of the original recipe.

JCG_9870

Recipe makes 6 small biscuits – slider size (9 pieces would mean 1 inch biscuits, that’s way too small for us!)

Temperature: 450°F     Time: 12-15 minutes

2/3 cups Flour
1 tsp baking powder
1/8 tsp salt
1 tbsp + 1 tsp shortening
1/4 cup milk

1. Sift — flour + baking powder = flour mixture
2. Work in with finger or pastry blender or two knives until mixture resembles coarse meal — flour mixture + shortening
3. Make a well in center — flour mixture + milk
4. Mix with fork until all flour mixture is combined.
5. Turn out on floured board; knead lightly for 1 minute.
6. Pat or roll dough to about 1/2 inch thick.
7. Cut with floured biscuit cutter.
8. Place on baking sheet and bake in pre-heated oven.

You can save the JPEG and print the original recipe if you like 🙂 for future reference.

JCG_9853

Variation Recipe:

1. Shortcake:
2/3 cups Flour
1 tsp baking powder
2 tsp sugar
1/8 tsp salt
5 tsp shortening
1/4 cup milk

Roll out 1/4 inch thick and cut with large biscuit cutter. Bake 2 biscuits together with a bit of melted butter between. When baked they will separate easily. Crush and sweeten fruit like berries; put between and on top of biscuits. Serve with whipped cream, if desired.

2. Sour Milk Biscuits:
2/3 cups Flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 tbsp + 1 tsp shortening
1/4 cup sour milk/buttermilk

3. Pinwheel Rolls:
Filling:
2  tsp softened butter
2 tbsp + 2 tsp cinnamon
2 tbsp + 2 tsp raisins or nut meats

Roll dough 1/4 inch thick into rectangular shape. Spread filling all over the dough. Roll up as for jelly roll. Cut into 1/2 inch slices. Place rolls, cut side down, in pan which  has been spread with 2 tsp butter and 2 tbsp + 2 tsp brown sugar. Bake in a hot oven for about 15 minutes. Then decrease heat to moderate(I’m not exactly sure what is considered “moderate” heat) and finish baking about 15 minutes.

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